Citric Acid Free Apple Cider Pot Roast
Slow-braised comfort food doesn't get much more satisfying than a fork-tender chuck roast pulled apart in a fragrant, golden broth. What makes this version especially clever is the braising liquid — unfiltered apple cider and bone broth build a naturally sweet, savory depth without relying on any citric acid-laden additives or packaged seasonings that can sneak it in. Coconut aminos stand in for soy sauce and keep things clean, while apple cider vinegar adds just enough brightness without the citric acid concerns that come with many store-bought sauces and marinades. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole pot an almost autumnal richness that smells absolutely incredible as it braises low and slow. Carrots, parsnips, and celery soak up all that braising liquid and become meltingly tender alongside the beef, so every bowl is a complete, hearty meal. A scatter of fresh parsley at the end keeps things feeling bright and fresh without any hidden ingredients to worry about.
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Learn more →Ingredients
6 servings
- 3 lb beef chuck roast
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 ½ cups unfiltered apple cider (not hard cider)
- 1 cup bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep brown crust forms and the meat releases easily from the pot. Transfer the roast to a plate.
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